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Change is in the Wind

2012-01-10T12:49:00.001-06:00

Hundreds of pots of soup. Umpteen batches of Red River bread and countless rounds of Golden Flax Bannock. Thousands of special moments with customers, producers, musicians and artists who’ve helped grow the New Ground Café over the past six and a half years.

Now it’s time for another chapter. At the end of March, I’m selling my building and rolling out a new venture called Chef Jenni. The gala launch will be held at the Birch Hills Civic Centre on Sunday, April 22. Live music, art and a multi-course local foods meal will pay homage to the culmination of a dream and celebrate the start of a new one. But meanwhile, back at the restaurant, there’s still plenty happening in the next three months.

Meatless Mondays: 11:30 to 1:30 p.m featuring our tastes like more Lentil Bake, salads, soup and dessert

Come for Coffee Wednesdays: 2 to 4 p.m. with fair trade, dark roast coffee, Red River Cinnamon buns and Date Oatmeal cookies

Friday Favourites: 11:30 to 2 p.m. reservations recommended…this end of the week affair gets crowded. Enjoy customer's picks from the New Ground repertoire, some to be featured in my upcoming book!

Saturday Brunch on these dates: Jan.21^st, Feb.4^th, Feb 18^th and March 3rd from 10 a.m. to 1 p.m.

3 Course Themed Dinners: Friday, Jan. 27th, Friday, Feb 3rd, Saturday, Feb.11th and Friday, Feb.17th. Reservations required, $20 per person.

Tuesday, Feb.14th: A chocolate infused, Saskatchewan ingredient driven menu to inspire passion and romance! One seating only, reservervations required. Starts at 6:30 p.m. $30 per person

Saturday, Feb.25th: Our third annual (but not final) ice cafe'!!!! Last time at this location but we'll find somewhere to carve out a winter wonderland next year! $30 per person for this unique, outdoor Scandinavian themed meal. There's a warm up area inside and prizes for best get-up. A Snowga demonstration, an outdoor art show and an interactive music station. See previous posts for inspiration...not sure if Bianca the Russian fur princess can be topped. Or the Snow Monkeys!! Such fun. Reserve soon, only serving 35 brave souls.

March is Music Month at the New Ground Cafe' with shows almost every Saturday night. More info soon. Saturday, March 31 will be our last day open. We'll have a yoga class in the morning, then a come and go feast fom 12 p.m. to 12 a.m. Plan to help us go out like a Lion!!!!

*Outstanding gift certificates can be used at any of these events or for future Chef Jenni events or catering services, with advance notice.

"Without change, something sleeps inside us, and seldom awakens. The sleeper must awaken."
Frank Herbert

Christmas at the New Ground Cafe'

2011-10-10T23:51:00.156-06:00

I've been catering up a storm and working on an exciting new venture so our public dining hours have changed. We're now open for Thursday nights by reservation and Friday for lunch from 11:30 a.m. to 1:30 p.m.

Thursdays in December are extra special. Dec.1st is a Very Vegetarian Christmas, Dec.8th features South African cuisine, Dec.15th is a Northern Saskatchewan Feast and Dec 22 will be a Winter Solstice celebration.

Join us on Friday, November 25th at The Refinery in Saskatoon for a collaboration with Dickens performer John. D. Huston, whose rendition of A Christmas Carol is truly amazing. Victorian themed appetizers and dessert with Saskatchewan ingredients will be available for sale pre-show and during intermission. Tamworth Pork and Sage Cornish Pasties with Tomato Juniper Chutney, Roasted Pumpkin Soup in mini Red River Bread Bowls and Labrador Tea Stilton Shortbread. And steamed pudding with a twist...Heirloom Carrots, Fair Trade Dark Chocolate, Wild Rice, Sour Cherries with a Birch Brown Sugar Sauce!!! Tickets for the show are available at www.ontheboards.ca

http://dickensperformer.ca/

Saturday, Dec.3rd is a chance to stock up on some of our classics, for yourself or someone on your Christmas list. Date Oatmeal Cookies, Red River Cinnamon Buns, Wild Hazelnut Flax Biscotti and Mini Cheesecakes for sale from 12 p.m. to 5 p.m. Fortify yourself with our hearty soup and bannock. Desserts and festive specialty coffees, too!

Prairie Roots Revue is coming Saturday, Dec. 17th. Zachary Lucky, Ryan Boldt of the Deep Dark Woods, Northcote and Carly Maicher form this special edition musical tour. I'd pay to hear this talented ensemble all by myself but you're welcome to come, too! $40 for the meal and the show. Don't exactly know what I'm making yet, but it'll be rootsy!!!

Don't miss our annual Christmas Eve Brunch on Saturday, Dec.24th. Gingerbread Waffles, Farmer's Sausage and Potato Quiche, Saskatchewan Fruit Compote with Greek Yogurt and Oatmeal Flax Granola. Reserve soon, this sells out every year!

Open regular hours Thursday, Dec. 29th and Friday, Dec. 30th.

September

2011-09-21T09:25:00.009-06:00

Pickerel and Morel Blini Topped With Roasted Beet and Fennel Sour Cream......

A beautiful summer has come and gone. Root vegetables beg to be roasted up and drizzled with birch syrup. Crisp, local cabbage replaces greens in our salads and beets find their way into everything, even chocolate cake. I`ve taken on enough catering for three or four Jennis this month, so my hours have shrunk a little for September. Just open for Thursday supper, by reservation, and Friday lunch from 11:30 a.m. to 2:30 p.m. Things should return to ``normal`` in October. There`s still time to book a seat for the Stephen Maguire show and meal on Thursday, September 22. This is Stephen`s second visit to New Ground Cafe`. His soft spoken Irish charm and invigorating blend of soul and rock make for a captivating experience. Joined by Brent Blazieko on drums and his lovely wife, Tera, as muse.
Don`t miss this! $40 each, phone 749-2529 to reserve.

Stephen and Brent performing at New Ground Cafe' last fall.

http://www.stephenmaguirelive.com/

August at New Ground Cafe`

2011-08-03T15:36:00.002-06:00

Spinach and Ricotta ``Raviogi`` with Caramelized Crab Apple and Leek

Blueberries are ripening in the North. Saskatoons are juicy and sweet on the Prairies. Garden vegetables take centre stage on menus at home and in the restaurant. This month, I`m featuring heirloom recipes and dishes...flavours of days gone by. Chutneys and relishes, cakes and pies, savoury soups fragrant breads. Meals that would have satisfied a threshing crew or fed a hungry family. Food from the land, nourishing and delicious. Bring a recipe or two! I`m happy to trade.

August Hours:
Monday, Wednesday and Friday: 11 a.m. to 3 p.m.
Thursday: Supper at 6 p.m. by reservation only. $20 per person, includes 3 courses, coffee and a cold, non-alcoholic homemade iced tea or lemonade

July Hours and Events

2011-07-11T14:34:00.005-06:00

A Prairie Picnic..Hal Schrenk Photography

New Ground Cafe' partially closes each July. It's my time for food research (eat, eat, eat!!!), enjoying family and friends, giving some love to my 90 year old building and taking on crazy catering jobs that would be impossible when the restaurant is open. This year, there will be light lunches and dessert Fridays from 11 a.m. to 3 p.m. or until we sell out. Reservations recommended. And there's a line-up of Thursday night events you won't want to miss. Reserve by phone (306) 749-2529 or e-mail newground@sasktel.net
Pour yourself a glass of rhubarb lemonade, settle back and choose a night to savour Saskatchewan's cuisine in the heart of the Prairies!

Thursday, July 14th: Full Moon Fiddle Fest featuring Troy MacGillivray and Karrnnel Sawitzky. Tickets are $40 each and include an East Coast influenced Saskatchewan Bounty meal.
http://www.troymacgillivray.com/

Thursday, July 21st: Dinner on the Deck...Waskesiu Marina. Boreal Forest themed meal with music by Gabe Penna and the Rising overlooking beautiful Waskesiu Lake. $40 each. Reserve for this event by phoning the Marina at (306) 663-1999.
http://gabepenna.com/

Thursday, July 28th: Neil Crowe...can't quite describe his sound except to say you won't want to miss this one! $40 for the meal and show. Summer's finest ingredients, served al fresco if the mosquitos and weather co-operate!

http://www.myspace.com/eyeswidetheband

We made the list of Western Living Magazine's Forty Foodies Under Forty...I think they meant WAY under Forty!!!

2011-04-21T01:15:00.003-06:00

http://www.westernlivingmagazine.com/FD/0311.food.40foodies.html

Feature on PANow

2011-04-18T14:05:00.001-06:00

Tres Sorelle (Three Sisters), April 23, 2011, New Ground Cafe'

2011-04-03T00:32:00.003-06:00

My favourite sentence in Italian is this: "Siamo tutte le sorelle in questa communita." It means, "We are all sisters in this community." What a beautiful sentiment that is. Women supporting and encouraging one another-free to share our talents and fully appreciate each of our unique gifts!

On Easter Saturday, join us for a day modelled around this vision! We begin at 10:30 a.m. at the Birch Hills Dance Studio with a yoga class by Jan Henrikson, a Saskatoon based instructor who travels far and wide, always returning with fresh inspiration for her students. Living the change she wishes to see in the world, Jan brings powerful energy and deep commitment to her classes and community. $20

At 12:30 p.m., enjoy a Northern Italian Vegetarian Easter Brunch prepared by Chef Jenni Willems. A marriage of traditional dishes and fine Saskatchewan ingredients...Labrador Tea and Lingonberry Panettone, Wild Rice and Swiss Chard Torta Pasqualina and more.

After the meal, we'll settle back and enjoy the music of Carrie Catherine, a Prairie chanteuse and soulful songwriter currently promoting her new album, Wilderness (recorded in Nashville). Her imaginative live show is full of surprises, including percussionist Hal Shrenk, who performs on a guitar case, shovel and even a hockey puck! It's music to stir your soul.

$35 for brunch and music

Reservations can be made by phone (306) 749-2529 or e-mail: newground@sasktel.net You may sign up for the yoga class separately, but the music and food are one ticket! And remember, while women are the featured presenters, men are so welcome to attend and share this celebration of joyful creativity!

Chef Jenni Willems

Jan Henrikson

Carrie Catherine

Fire and Ice Dinner 2011 Edition (Fruzen Arse) Photos by Jenny Riviere

2011-03-14T21:56:00.002-06:00

My wonderful sister tended this fire all night long and kept the candles lit. And helped me sculpt and shovel beforehand, taking my snow obsession in stride.

An Ode to my Fourth Favourite Season:
I am Winter
Queen of this land
Long before you arrived
By choice or by chance

I exist not just to be endured
Respected, yes, for I can be fierce
But come play with me also
Gather your friends and build high your fires
Prepare your finest, warmest foods
And invent new sport in my clean, cold air

Your reward will be days unforgettable
And nights unmatched
For above all things, I love a party!
-Jenni

Even an outdoor party needs some adornment!

Part of our cozy, indoor warm-up area that celebrated the Danish concept of Hygge, or "well-being". Mulled sour cherry merlot glogg and rosehip apple cider also helped!

The lovely Tracy, a welder by trade, helped serve the four course meal, then performed atop our makeshift mountain. "Time to Smile" by Xavier Rudd and Izintaba was the perfect song choice for her fire dance. Thanks, Tracy!

Dinner! And then I slid down the hill on a potato bag.

These "monkeys in a tree" were the life of the party!

Jackpine "candles" courtesy of my father. The idea came from our new friends, Mark and Zoe, who rang in 2011 while winter camping in the boreal forest. Check out Mark's awesome blog www.wildpaddler.ca

All that nice seating, and they end up around the fire?

Might I Request a Table in the Snowbank?

Our event hung between a string of bitterly cold, -30 ish days. The temperature at our dinner was around -12 and the wind died down just before guests arrived.

Stairway to Heaven (and the scene of my hip hop yoga stylings which hopefully will never, ever end up on YouTube!)

There's no couch like a snow couch. And no friends like these. How about the other Jenny's faux fur leg warmers and hat? She whipped them up that very day! Love you! And speaking of friends, Angela and Donna were my kitchen angels.

This menu board is the only photo evidence that we had food at the event! No one took any shots of their meal, you ate quickly while it was warm. And eat we did. Rabbit and Juniper Pizza with Low Bush Cranberry Aioli, Northern Pike Gravlax, Blue Cheese Shortbread, Rhubarb Fennel Ice Wine "Soup", Chocolate Lefse, Roasted Carrot, Beet and Carraway Chowder. Mmmm...

I bet Martha Stewart has never frozen her hand to her back door whilst making iced orchid centrepieces at 2 a.m.!

Making Do

2011-02-20T21:30:00.004-06:00

L'arte d'arrangiarsi....Italian for "the art of getting by" or, more colourfully, making something out of nothing. I think of it as "making do, beautifully"! Whatever you call it, there's a special satisfaction in creating something wonderful from limited resources or from accomplishing a task in trying circumstances. Last fall, we thought we were prepared for a planned power outage in the La Ronge area during a visit to my Dad's place. Those who wanted to had showered the night before and Ellen's famous baked oatmeal was ready to be popped into the gas oven. I awoke with a start at 7 a.m., though, to the horrible realization that we'd forgotten the grind the coffee beans. Tea was suggested as an alternate caffeine source but this girl needs her jet fuel! A rock, a cookie sheet and half an hour of elbow grease in the bracing October air produced a carafe' of the most delicious brew ever. My sentimental father sent my stone age tool home with me as a memento! The restaurant's daily changing menu provides ample opportunity to practice l'arte d'arrangiarsi, especially on Fridays, when exhaustion sometimes trumps inspiration. The soup I'll share with you has saved the day on many occasions. It's a great way to use up all the little scrips and scraps of bread and bannock that accumulate throughout the week. As a bonus, it contains rhubarb, which is surprisingly rich in calcium. Enjoy!
Tomato Rhubarb Ribollita (means "re-boiled" in Italian):
*1 medium onion, diced
*3 cloves garlic, minced
*4 stalks celery, diced
*2 cups fresh or frozen rhubarb, chopped
*2 cans plum tomatoes
*2 tsp. each, dried basil, dried oregano, garlic powder, onion powder
*2 pinches cinnamon
*1/4 cup canola oil
*1/4 cup white flour
*1/4 cup brown sugar
*2 cups milk (use coconut milk for a lactose free soup)
*2 cups stale bread, crumbled
*Salt and pepper (I use dried smoked cayenne) to taste and hot water to thin as needed

To make: Heat oil in heavy bottomed soup pot and add veggies. Saute' until garlic is toasty brown. Add flour, then rhubarb. Don't worry about lumps, you'll blend them out later. Add about 2 cups of hot water and simmer until rhubarb gets saucy. Add milk, herbs, salt, sugar and pepper. Simmer 15 minutes, stirring often to prevent sticking. Transfer in thirds to blender and puree'. Return to pot and add bread, then hot water until preferred consistency is reached. I like mine thick. Add a splash of red wine if you have it, or balsamic vinegar. Check seasonings. Serve with grated grana padano cheese or cheddar. Mmmmm.....tomorrow you can serve this on top of mashed potatoes, that is, if there are any leftovers!

February 2011 Special Events

2011-02-03T16:47:00.002-06:00

There will also be a meal (no live music) on Monday, Feb.14th. The theme for this 3 course dinner is...Meat and Potatoes, with a twist!!! Lots of surprises and a fabulous dessert trio to finish off.

Price is $25 per person. Restaurant will open at 6pm for supper, it will be open 11:30am-5pm for regular lunch hours as well!

Our second annual Feb. 26th Fire and Ice (Fruzen Arse!) Dinner, which is served in my soon to be completed ice cafe' on the west side of our building, has sold out by word of mouth!

Let me know if you'd like to be added to the waiting list. The meal is a four course Scandinavian/Saskatchewan affair.

Price is $40 each.

*** please note~ this event has been rescheduled please check back for details

Saturday, March 5th will be special, with Terry Fehr and Veryl Coghill performing their original play, ‘Stop Talking’. It's a heartfelt, honest, entertaining look at love and relationships explored through poetry and song.

The meal preceding the performance will be themed, "Sugar and Spice" and features savoury and sweet dishes from around the world.

Price is $40 and actual tickets will be available for this event, through Terry and at New Ground Cafe'.

Our hours remain:
Monday, Wednesday and Friday 11:30 a.m. to 5 p.m.
Pizza on Fridays from 5-7pm (but not this Friday, Feb. 6th as I'm away).

Thursday night suppers by reservation only.

Thanks for your continued support!

A Pumpkin Pie Goodbye

2010-09-25T12:00:00.000-06:00

Someone brought me a pumpkin today. That in itself is not extraordinary. At the end of September in Saskatchewan, members of the squash family lurk in vehicles and in boxes on the porch, waiting to be "gifted" to the unsuspecting. My back room at the restaurant is crammed with all manner of gourds, who trip me up, then make me smile with indulgence at their sunny colours and eclectic shapes.

But this particular pumpkin is special. It will sit in a place of honour on my front counter until its dark, gorgeous green begins to mottle with bits of orange. Then I will carry it to the kitchen, sharpen my best knife, and transform it into a silky, savoury soup, a deep, cinnamony, comforting pie and a cookie sheet full of sweet, crunchy seeds.

As I serve those morsels, I'll remember the note that accompanied the gift.
"Mom said Dad was growing a pumpkin just for Jenni."

Lester died in August, before his pumpkins were ready for harvest. He was 90. He made us laugh at coffee time, repaired my irksome espresso grinder, advised a steamed pudding adventure (see earlier blog post) and, as a veteran, spoke to school children about his WWII experiences. He golfed his best game a week before his death and had a spring in his step always.

But this isn't an obituary. It's a recipe. Open your heart. Fill it with family and friends and meaningful daily activity. Add humour as needed. Good cooks generally withhold an ingredient or two, but I think that was the gist of Lester's life. And here's the pumpkin pie we'll be sharing at coffee row in a few week's time.

Maple Whisky Pumpkin Pie:

3 cups pumpkin, pureed with an end of thumb sized chunk of fresh, peeled ginger root
3 eggs
1/2 cup whipping cream
1/4 cup whisky
1/8 cup maple syrup
1 cup brown sugar
3 pinches each of salt, ground cloves and ground black pepper
1 heaping teaspoon of cinnamon
1/8 cup flour

*In a large bowl, whisk flour into pumpkin puree. Add the remaining ingredients, combine well and pour into a nice, deep dish, HOMEMADE pie crust (phone or e-mail me if you need help with your first real crust. It's so worth the effort.)Another idea is to use a brownie bottom. Just make sure you don't spread the batter too thin or it will burn before the pumpkin is cooked. Bake at 375 for 15 min., then turn down to 350 for about 40 min. until crust is golden and top of pie starts to crack a bit. Remember that the pie will keep cooking as it cools, so don't over bake. If you're not quite sure it's done, turn the oven off and let the pie hang out in there, door closed, for half an hour or so. Top with maple and whisky spiked whipped cream. MMMMMMmmmmmmm!!!!! Enjoy!

How I Spent My Summer Vacation

2010-08-17T10:08:00.001-06:00

A change is as good as a rest. That's what my Dad says and it's true. The New Ground Cafe' closes each July to undergo renovations and for its chef/owner (me!)to enjoy a shift in scenery. There was still plenty of time spent in the kitchen, due to a wild array of catering jobs that I just couldn't resist. Being the concession at the Fulton Farm music weekend was a treat. The veggie burgers were a hit! Then the wedding of two good friends at the restaurant. Congratulations Shane and Jenny! A joyful in-home dinner for a couple celebrating their 40th anniversary. Two days of lunches for farmers on field tours and a trip to Saskatoon to feed the Saskatchewan Pulse Growers.

But freed from the daily routine of prep, dishes and cleaning, I had time to plan, dream and roam. One evening in mid July found me in Debbie McLeod's garden near Fenton, about 10 km from Birch Hills. She provides the New Ground Cafe' with all its herbs, dried and fresh. Debbie is as passionate about what she grows as I am about what I cook. As we squelched through the recently rained upon, rich, dark soil, my excitement grew while Debbie talked.

"Look at the Bull's Blood!" she'd exclaim, "The birds are enjoying it, but there's still lots for you. We'll have a tonne of celery soon. How much can you use? What about fenugreek? Oh, this cilantro is just out of control! Would you like some chives? And see, the lemongrass is doing well in these pots."

Yes, she's growing lemongrass in Saskatchewan. I use it to flavour my chokecherry lemonade and in my Thai-inspired chicken noodle soup.

I trailed Debbie, eating everything she pointed at. Basil, borage, chocolate mint, lemon balm, anise, caraway, curry leaf, oregano, thyme, lemon verbena-I was a grazing fool. Then, after a leisurely cup of tea, I headed home with a full vehicle and an idea for supper. Lightly steamed beet greens tossed with toasted garlic, canola oil, sea salt and smoked cayenne over spaghetti.

This is the life. Spending actual time with the people who grow my food. And with the food itself. When Debbie drops off produce during regular restaurant hours, it's often a friendly but rushed interaction. I listen while she explains what she's brought, but my mind is also on the bannock in the oven, the party of two who've just sat down at the reserved table for 10 and whether the pulled beef will be tender by noon. That July night, I could focus on Debbie's amazing talent for coaxing such goodness from a fleeting growing season. And instead of getting the greens into a soup as quick as my hands could move, I celebrated them. And after the meal, I tipped my plate and drank the garlicky, spicy, puddle-coloured broth as a toast. To the bounty of summer, the hard work of those who grow and harvest and to the joy of taking time to taste.

Music in the Bread

2010-05-30T00:13:00.000-06:00

I can't cook without music. Actually, I haven't tried. Every morning, my bee-line is straight to the stereo closet (also known as the world's tiniest staff room) to choose the day's tunes. Sometimes it's classical, worship or even retro 90's dance. But most often, I'm kneading and chopping to the sound of talented artists who've played the New Ground Cafe'. Since re-locating to our bigger space three years ago, we've hosted 23 live music events. Combined with a four course menu featuring a seasonal ingredient, the evenings are true celebrations. All hail rhubarb! Or squash! Or honey! Long live apples and lamb and spinach! At the end of a Saskatchewan winter, the party gets trickier to plan. Karrnnel Sawitzky and Troy McGillivray performed fiddle and Cape Breton style piano at our "Raiding the Root Cellar" dinner in April. The menu included foods that would have been available to settlers in early spring. Braised rabbit with juniper, honey baked lentils and parsnip perogies fit the bill. In May, we served "Spring on a Plate", a meal designed to wake up hibernating senses. I must have been sleeping, too. Halfway through Cathleen Lesperance's first set, right before dessert, I realized I had to puree' mango squash coulis for 39 plates of carrot cake. Performers rightly don't appreciate loud noises emanating from the kitchen so out the back door went the blender! The reward was a rambunctious Prairie sunset and some fresh air. The next Monday, I put on Cathleen's enchanting album, "Gypsy as I Go" and relived the night as I worked. The bread, I think, was especially lovely that day.

Mango Squash Coulis:

2 cups diced squash, any kind, but the more vibrantly coloured the better
1 juicy, ripe mango, in chunks (save the pit for exfoliating in the shower, really!)
3 Tablespoons honey
Small handful of cane sugar (get your kids to throw it in)
1 Tablespoon minced fresh ginger
Water to just cover squash and mango

Simmer ingredients until all inhabitants of your kitchen are fairly intoxicated by the aroma wafting from the medium sized saucepan. Blend, indoors or out, until a smooth, pleasing texture is achieved. Be very careful when blending hot substances. It is possible for the top to fly off your blender and create bedlam if too much is added at a time. Don't ask me how I've come by this information. Let's just say the results are most shocking when beets are involved! Great for topping desserts. Add some oil, garlic, salt and vinegar for an excellent vinaigrette.

Chowderlicious

2010-04-14T00:12:00.000-06:00

The word "restaurant" is from the French "restaurer" meaning "to restore". In the late 1700's, a Parisienne named Boulanger hung a sign in front of his shop declaring for sale "restaurants" in the form of soup. Now the term encompasses all commercial establishments who serve food to the public. But you can't give what you don't have. A tired and cranky cook isn't likely to turn out fare that's truly restorative. After plating a four course meal where every dish ended up either brown or beige, I sensed burn-out lurking. Saskatchewan is notoriously monochromatic at winter's end, so I packed up the kids and headed to my Mom's place in Victoria for Easter break. Colour smacks you in the face the second you arrive on the Island - heritage buildings in jaunty shades of blue, yellow and orange, showy tulips and daffodils and green, green leaves everywhere.

And then there's the food. I tried to order chowder at 9 a.m. at the Pier Bistro in Sidney (hey, it was noon somewhere!) but settled for delightful Crab Cake Eggs Benny. I'll adapt them using pickerel or pike seasoned with wild juniper and call them Eggs Jenni. I won't, however, be able to replicate the experience of sail boats almost scraping the windows of the dining room as we ate. If you squint, the dilapadated bar across the street might look like a tall ship, though!

We had the famous fish and chips at Barb's and weren't disappointed. They even give you a pager so you can wander the docks, feed a seal or two and envy houseboats while awaiting your meal.

My chowder cravings were more than satisfied at red fish blue fish near Wharf Street. Now I understand the sentiment behind those tacky "Kiss the Cook" aprons. After sucking back a (compostable) cup of coconut-milky, spicy broth loaded with CHUNKS, not FLAKES of white fish confit, I could have hopped into the converted shipping container kitchen and hugged the chef, who looks a bit like a pirate. My daughter had a salmon tacone (taco cone) and Mom sampled the Cod Dog. Alexander's finely honed 11 year old palate found the Kennebec chips "the best". Good work, pirate chef!

Sips Artisinal Bistro was another find in the James Bay area. For $25, I had the weekly tasting menu of local cheeses and charcuterie, pork belly confit with thyme roasted potatoes and chocolate mousse. The wine pairings were spot on, although the food was so good I kept forgetting to drink! Their open work space is tiny and the only equipment I saw was a hot plate and a convection oven. Made me fully appreciate the relatively spacious kitchen in a building I actually own.

My epiphany happened at Crepes n' Cream on Menzies Street. The chef, a tiny dark haired woman in a ball cap and jeans, beamed at us when we entered her quaint pink shop. The writer Toni Morrison has stated that the greatest gift a mother can give her child is to have her face light up when they enter the room. Maybe it's the same with customers. Am I sometimes so busy prepping and stressing that I emanate "Oh, no!" instead of "Oh, hello!" when you walk in?

Last summer, I closed for the entire month of July. Not the best business model, perhaps, but just the thing for gaining perspective and refreshment. I'll do it again this year. Statuatory holidays, the kids' Christmas holidays and the week after Easter are also my chowder-eating, travelling, renovating, idea-gathering, family-enjoying times of rest. All so I can serve you better and longer in a place that's a real "restaurant"!

Sit long, talk much, laugh often

2010-02-27T00:13:00.000-06:00

I love couches, those islands of relaxation amid oceans of frantic endeavour. I fought for this particular piece of maroon comfyness at an auction, paying more than I should have and coming away completely satisfied. Before we moved to our new location three years ago, the rumour around town was that the place was going to be "fulla couches, no tables or chairs." This, of course, was an exaggeration. We have ten tables, 36 seats and one couch. It's where I sit on Sunday afternoons to plan the week's menus. My daughter and her friends crowd onto it during busy lunch hours. Mothers nurse their babies, women eat cheesecake and exchange confidences, kids play with Mr. Potato Head and colour pictures at the coffee table. Last week, I felt like throwing in the towel. After consulting God and Grandma, in that order, I thought of the couch. It's a reminder to me that the restaurant isn't just about making money (good thing!), turning tables and sending food out the kitchen door. It's a place of rejuvenation and peace, nourishment and community. Viva la couch!

Snow Cafe'

2010-02-08T23:49:00.000-06:00

We all know what to do when life hands us lemons, but what if you're given a couple feet of snow? Inspired by the fabulous ice hotels of Scandinavia and, more recently, Canada, I decided to create an ice cafe'. Cian Hoey, a friend and fellow crazy idea enthusiast, agreed to help. I spent a few nights flinging snow against the side of my 90 year old brick building on the main street of Birch Hills, then formed the mass into a long, communal "snow table". Tried to make a chairs, but abandoned the attempt after too much snow down the back of my ski pants. The next task was building a privacy wall to shield diners from "What on earth is going on out there?" stares to which I'm accustomed. After depleting my own supply of snow chunks, I resorted to snitching from the giant pile beside the bank. Between trips inside to check simmering broths, put cheesecakes in the oven and grind coffee, I filled a wild assortment of containers with water. These became candle holders and ice art. We didn't want to complete the project until right before the meal, lest our palace fall prey to vandals. (Wouldn't it be tempting if you were a kid?) On the day of the event, Cian, who had spent the previous evening sewing old, white tablecloths onto thrift store cushions, showed up to do some serious carving, staging and setting up. By 5 p.m. we had lots of ambiance but no fire. A frenzied call to the Co-op resulted in a tire rim fire pit delivered right to the restaurant by a store employee's husband. Further proof that small towns rock! Our nine brave guests arrived at 6:30 p.m.. No one sat at the snow table-the fire was much cozier. Cian served the four course, Scandinavian meal while I plated and took care of the bemused indoor diners. Folks sipped coffee and rosehip apple cider from Canadian flag emblazoned travel mugs. The party lasted until well after 8 p.m., The meal's once classy name, "Fire and Ice Feast" unanimously changed to the more descriptive "Fruzen Arse Dinner". Join us for next year's edition!

Getting Steamed by Pudding

2009-12-27T21:44:00.001-06:00

It was a classic case of false advertising. Gearing up for our second annual John D. Huston presentation of Dickens' Christmas Carol and its kicked-up Victorian menu, I Googled "plum pudding". My freezer was harbouring ten pounds of Saskatchewan grown red plums and I was eager to use them in the traditional English dessert. Imagine my surprise upon discovering that plum pudding contains raisins, currants and sundry other dried fruits, but no plums! And what in the world was suet? Do we grow that here?

As so often happens in a kitchen, plans changed. The plums were simmered with local honey, cloves, red wine, port and oranges to create a version of Smoking Bishop, a drink favoured by Victorians. Into the pudding went heirloom purple carrots, organic potatoes, fair trade dark chocolate chunks and ground cherries, cornmeal, ginger, cinnamon and suet. Unless you're a steamed pudding or bird feeding afficionado, you've probably never had to purchase the latter. It's beef fat mixed with wheat flour. Yum! The ingredients were assembled but how to concoct steamed pudding for 90? I canvassed anyone who set foot in the restaurant during the month of November who looked English or over the age of 60. None had a clear idea on how I should proceed and the Internet was just as murky. Most recipes ended with, "Then steam the puddings until done."

Finally, Lester Franklin, a regular coffee customer, retired farmer, World War II veteran and inventor found the answer. He suggested a fine mesh colander set over a pot of simmering water and covered with a lid. This worked handily. A mere 20 hours of steaming and 5 puddings later, my dessert was done. Soaked in brandy and topped with two sauces-sour cherry and white chocolate caramel-the result was...confusing. Lester and I tried a spoonful each. "Is it supposed to be mushy?" I asked. "I think so, " Lester said diplomatically, "Although it's been awhile since I've had it." But the Dickens night crowd enjoyed it immensely, perhaps favourably primed by the Smoking Bishop. Next year I'll make trifle!

Iced Blueberries

2009-10-14T20:52:00.000-06:00

It doesn't get more Canadian than a toque full of blueberries. We spent Thanksgiving weekend at my Dad's place near La Ronge. A late berry season combined with relatively early snowfall made for some interesting conditions. During an 8 km turkey burning hike up the Don Allen trails, we spotted blueberry bushes sagging with fruit and glazed with snow. Perfectly ripe and frost-sweetened, they made an excellent trail snack. The rest of the group ate a couple handfuls and kept moving. I was transfixed and flummoxed. All these berries and no place to stash them! Fortunately, my new toque (from Robertson's Trading, my favourite store in the world and subject of a future blog entry) was equal to the task.

It's hard to explain my berry picking obsession to those who aren't similarly afflicted. Some people think it's kind of nuts to head into bear country armed only with ice cream pails and bug spray but to me it's the most enticing of excursions. Consider it thusly. How fast would a mechanic move if you told him there were scads of prime auto parts, free for the taking, lying in a field somewhere? Or a musician, if you mentioned a warehouse full of give-away, mint condition instruments? For a cook who values freshness and taste, wild berries have a certain siren song. "Come and get me," they croon, "No one has sprayed me with chemicals or shipped me hundreds of miles. I'm full of nutrition and if you don't pick me I'll simply drop to the ground in despair!" Now you know the scope of my obsession...berries talk to me.

But I'm not the only one. There are oodles of women (my Mom included) whose faces brighten at the very mention of berry picking, who never, ever get rid of plastic containers with lids and whose hearts hold memories of convivial days spent in the bush swatting mosquitos, solving life's problems and listening to the satisfying plink, plink, plunk of blue gold dropping into a pail. And in case you're wondering, the average toque holds about four cups of berries!

Wild Blueberry Tomato Sauce:

2 handfuls blueberries
3 stalks celery, diced
small red onion, diced
2 cloves garlic, minced
4 big, ripe tomatoes, chopped, unpeeled, unseeded
(or a big can of diced tomatoes)
pinch of cinnamon
pinch of red pepper flakes
salt to taste
1/2 tsp. cumin
1/2 tsp. each garlic powder and onion powder
3 splashes red wine or balsamic vinegar
1 Tbsp. brown sugar
3 to 4 Tbsp. canola or olive oil or a combo

* Heat oil in pot then add garlic, onion and celery. Cook, stirring, until garlic is kind of crispy. Deglaze with the wine, then add tomatoes, sugar and spices. Simmer until tomatoes moosh and flavours mingle. Then, carefully, reverently incorporate your precious blueberries. Cook about 15 minutes more, not mixing too much. Add a bit of hot water if mixture is too thick. This is wonderful with bison meatballs and over pasta.

Apples and Honey

2009-09-20T09:03:00.000-06:00

I don't buy my honey from the store. It arrives at the back door of my restaurant, cradled in the arms of the woman who coaxed it from its combs, supervised its purification and placed her seal of approval upon the delicious product. Joceylyn and Calvin Parsons' apiary is at Meskanaw, Saskatchewan, approximately 60 km from the New Ground Cafe'. Deliveries to me are timed to coincide with their trips to Prince Albert.

One recent morning, I was in a frenzy, having taken on a lunchtime catering job during a particularly busy, short-staffed day. I'd barely had four hours sleep the night before and was back in the kitchen by 8 a.m.. Crouched in the garden, picking beet leaves and muttering prayers for strength, I saw a car pull up. "What now?" was my first, ungracious thought. Until I recognized Jocelyn, with her beguiling freckles, swingy ginger hair and "I dare you not to be cheerful!" demeanor. She immediately sensed my wordless panic, set down her pails of honey and took charge. In fifteen minutes she'd peeled a dozen hard-boiled eggs, buttered two loaves of Red River bread, folded a bag of clean tea towels and chattered me back into a state of optimism. By the time she left, I was actually humming, confident that all my tasks would be accomplished and everyone would be fed. Even me. Dandilion honey drizzled on a piece of steaming golden flax bannock was my second breakfast.

This is why I choose, as much as possible, to source my restaurant's ingredients directly from producers. Trading books with Dylan, my beef supplier, cracking jokes with Tanis, who sells me bison, having coffee with Roman, whose plums are ambrosial, unloading cabbage, sauerkraut and saskatoons from Steven's car in forty below weather during the coffee break of a regional library meeting we were both attending...these are the experiences that I honestly believe make my food taste better. I'm honoured to be a link in the chain of hard work and passion that ends in a plate of nourishment. Or decadence, like Honeyed Chai Panna Cotta with Caramel Apple Crisp.
Here's the recipe:

For the Panna Cotta:
1 1/2 cups whipping cream
1/2 cup milk
1 chai tea bag
1/4 cup honey
1 pkg. unflavoured gelatin

*Heat cream, milk and honey in a small, heavy-bottomed pot until almost boiling. Add chai tea bag and stir, pressing the tea bag against the sides of the pan to release flavour. When the mixture turns a lovely tan colour, fish out the tea bag, squeezing all the excess liquid back into the pot. Add the gelatin and whisk gently to dissolve (don't be too energetic, or you'll end up with unsightly bubbles in your panna cotta). Pour into small glasses, ramekins, tea cups or whatever your heart desires. Let cool for about ten minutes, then refrigerate.

For the Crisp:
3 cups sliced, unpeeled apples, any variety. I like pink skinned crab apples in the fall.
1/2 cup brown sugar
2 Tbsp. flour
1/4 cup apple juice or water
2 pinches salt
4 pinches cinnamon

*Toss these ingredients together and place on a cookie sheet.

For the Crisp topping:
1/2 cup butter (do not use margarine, please, please, please)
1 cup brown sugar
1/2 cup flour
1/4 cup cornmeal (provides added yumminess)

*Mix dry ingredients and work in the butter with your fingers. Sprinkle over apples on cookie sheet and bake until the crisp topping is browned and fragrant. Don't set a timer, you'll know by the smell. Let the crisp cool thoroughly, then spoon onto panna cotta just before serving. Enjoy!

2009-02-21T12:03:00.000-06:00

I was working for our small town's newspaper and wanted an interesting photo during a slow news week (that's most weeks around here!). Climbing into this huge cylinder I got more than I'd bargained for-shoes full of slime and tadpoles and a source of inspiration during the dark, cold winter months on the Prairie. "Light at the end of the culvert" hangs above the stove at the restaurant. My freezers are almost empty of rhubarb, crab apples and wild blueberries and I'm relying heavily on bison, lentils and root vegetables to form my menus these days. The view from my kitchen window is a mound of snow under which the tire garden sleeps. I'm craving green things and light and sunburned shoulders. But winter can't last forever and I'm peering through the darkness at the promised warmth of spring. In the meantime, here's a recipe to fuel your hibernation.

Bison and Lentil Chili:

Ingredients: 2 pounds ground bison , 2 cups washed green lentils, 1 med.onion, 2 carrots, 1 red pepper, 3 cloves garlic, 2 cans diced tomatoes, 1 can crushed tomatoes, 2 cups brewed coffee, 1/4 cup molasses, 1/4 cup canola oil, half tsp. allspice, 2 tsp. cumin, 1 tbsp. onion powder, 1 tsp. crushed whole coriander seed, 2 pinches cinnamon, half tsp. cayenne pepper

Method: Brown bison in canola oil with chopped onions, peppers, carrots and minced garlic in heavy soup pot. Add coffee, spices and lentils. Bring just to a boil, then reduce to a simmer until lentils are almost tender (20 min?). Add diced and crushed tomatoes and molasses. Cook another hour or so. Top with garlic pesto laced sour cream, grated cheddar and bannock or biscuits.

Tip: Never throw out left-over coffee. Freeze it and use later for mocha cream pies, chili, frostings, etc.

Gift Pickels

2009-01-03T23:11:00.000-06:00

It was closing time on a Friday in late August. I was all cashed out and ready to head home for the weekend when I noticed a bank card lying near the till. Chatty as usual, I'd forgotten to hand it back to my last customer of the day when we'd finished our transaction. Oops! It was my mistake, so I headed out to her place-15 km or so east of Birch Hills in the hamlet of Brancepeth. The sky was the saphire blue we only get at the end of summer and the fields were crawling with swathers, grain trucks and combines. The drive was a welcome outing after a busy day and I was rewarded for my effort with a jar of homemade dill pickles. "Don't eat them right away," warned my customer. "Give them a few weeks to cure." I pulled them out right before Christmas, when the thermometer read minus 30 degrees Celsius and the inside of our outdoor sauna was a toasty 150 degrees Farenheit. (I'm a child of the 80's, who flits shamelessly between the Imperial and metric systems!) My sauna snack that night was peppercorn pate, tortilla chips, mozzarella and the gift pickles. What a combination! Salty, creamy, crunchy, sour and spicy. I spend my days feeding people but I'm often on the receiving end of fabulous food. Folks know that I love trying new things, especially if they've been made from scratch. Scotch eggs, swiss chard dolmades, head cheese, home made sauerkraut, brownies with rich chocolate buttercream, Korean kimchi...these are some of the delicacies I've been given lately. Don't be afraid to feed a chef! Despite being surrounded by food, we often neglect our own needs and go without meals. Your snack may be what sustains us to cook another day! And what better inspiration than lovingly prepared goodies from someone else's kitchen.

Let the Food Find You

2008-12-30T21:18:00.000-06:00

I had ten days in Italy. A mere 240 hours to sample the world's greatest cuisine-and some of that time would have to be spent sleeping, not noshing! As my plane began its descent into Rome, I started to panic. How would I, on a limited budget and with no local knowledge, not miss out on all the best this country had to offer? But when I stepped out onto the tarmac at Fuimicino airport, into the embrace of a sunny, sultry, spicy, wood-smokey late October morning, my worries evaporated and a new mantra floated into my head. "Let the food find you." And so it did. That night, after settling into my villa close to Ostia Antica, I considered walking back into town to locate a restaurant. Jet-lagged and unsure of the safety of venturing out alone in the dark, I opened the mini-bar instead and chose a bag of crostini and some sparkling water. That, along with a Power Bar from my purse and instant Nescafe supplied by the hotel, formed a most satisfactory supper. The next morning I had my first Italian breakfast of hot pastries, cappuccino and blood orange juice. And that evening, a five course "rustic dinner", served in the three hundred year old silo/dining room hidden right across the road from my villa! Pistachio gelato, tuna pizza near the Trevi fountain, an Italian beer in front of the Colliseum, a steaming hot spinach crepe in an ancient piazza at Mondovi, near Turin. More breakfast pastries, dozens of espressos so good I didn't want to brush my teeth afterwards, a perfectly imperfect apple from a fruit stand (recommended by another customer who all but led me to the till to make sure I tried it) and pasta that made me glad to be alive. I'm sure it's possible to get bad food in Italy, or to have trouble finding a meal when one is required. But this country will take good care of you and your stomach, if you let it!

Terra Madre or Jenni's Big Italian Adventure

2008-11-10T23:14:00.000-06:00

How does a girl from Saskatchewan end up in Turin, Italy, eating far too much meat and cheese and rubbing shoulders with some of the best chefs in the world? Who knows, but I'm so glad that it happened-even if my favourite pants have mysteriously shrunk! October 23-27th I attended Terra Madre as a Canadian cook delegate. The event was huge and drew small scale food producers, chefs (cooks), academics and youth from around the globe. Organized by Slow Food International and the Italian government, Terra Madre is not only a bi-ennial meeting but a network of people and projects that aim to promote good, clean, fair food for everyone. Salone del Gusto is held concurrently with Terra Madre and features HUNDREDS of artisinal food displays. Visit http://www.slowfood.com/ to learn more. My next few blogs will be musings about my Italian adventure. Today was my first day back at the restaurant. Good to see all my customers again, but tiring after almost three weeks with no bread kneading, soup stirring and coffee pouring. So I promise to add more photos and stories soon.

Bruno Cherry Festival 2008

2008-07-27T12:04:00.000-06:00

After working for a month with forty pounds of sour cherries, you'd think I'd be tired of them. Not so. The fruit is so vibrant, both in taste and colour, that it was a sensory pleasure to create sweet and savoury dishes for various events at the Bruno Cherry Festival. And now that it's all over but the scrubbing of pink stained fingernails, I'm already missing the little gems. Here are the recipes from Saturday's food demonstration.

Sour Cherry and Hemp Seed Pesto:

1 cup sour cherries (juices reserved)
1 tsp salt (add more, to taste)
3 garlic cloves
1/4 cup brown sugar
1 small garden onion
1/4 to 1/2 cup hemp seed (can substitute pine nuts or almonds)
1 cup hemp oil (or canola oil or olive oil)
small handful of fresh basil, snipped with scissors

*Whirl all ingredients except hemp seed in blender or food processor until cherries are smoothish. Mix hemp in by hand (okay, use a spoon if you must!).

Sour Cherry, Zucchini, White Chocolate Chip and Ricotta Cake:

1/2 cup butter (not margarine, substitute canola oil in a pinch)
1/2 cup cocoa powder
2 cups brown sugar (no one said this was health food!)
1 cup ricotta (or yogurt, or sour cream, or buttermilk)
2 eggs
1 1/2 cups grated zucchini
1 cup sour cherries, fresh, frozen or dried
1 cup white chocolate chips

1 cup strong coffee, hot or cold

1 1/2 cups white flour
1 cup whole wheat flour
1 1/2 teaspoons baking soda
1 tsp. salt
1 tsp cinnamon

*Brew the coffee. Pour yourself a cup, inhale the delicious aroma and take a sip. Then remind yourself that you have a job to do, albeit a pleasant one. Mix first six ingredients in a large bowl with a whisk. Add the coffee, then the dry ingredients, starting with the baking soda. Pour onto greased cake pan (sorry, I forget the size, you'll figure it out) or muffin tins and bake at 350 until a fork inserted in the center comes out clean. Keep the fork handy while you cut yourself the first piece. Serve with whipping cream and your second cup of coffee.
Note: Leftover cake makes excellent trifle, with a bit of kirsch in the cake crumbs and some espresso and cinnamon whipped into the cream. Mmmmm......

http://www.goodseedhemp.com/

Blueberry Hill

2008-05-24T23:36:00.000-06:00

Today I planted blueberries in my new kitchen garden behind the restaurant. I wonder if this sentimental purchase will prove to be a waste of thirty dollars. After all, the plants are far from their natural habitat out here on the windy Prairies. But then again, so am I. Growing up at Lamp Lake, 10 km. north of La Ronge, Saskatchewan, my surroundings were rock, moss, trees, sand and water. Loon calls and bush planes woke me early on summer mornings. By July, our little lake was warm as a bathtub. In late August, its sandy shores were thick with wild blueberries. Now I live in a small town in the centre of the province. Farmland is all around us. The nearest lake is an hour away. Loons don't wake me in the morning-lawnmowers do. But there's still beauty to be found. Carefully tended yards, blooming canola fields, wild roses and clover in ditches and sunsets that can make you cry. I'm happy here and I think my little plants will be, too.

The Journey ~ Building a Home

2006-07-11T09:06:00.000-06:00

The New Ground Cafe will be catering at the Alfred Jenkins Field House this Friday night!!

Here’s the info:

Yes, dreams can become a reality. This is true for Ken Switzer a Saskatchewan boy that left the comforts of Canada behind to move to Bolivia to make a difference in the lives of boys living on the street. La Jornada is a place that offers support for guys coming off the street in Bolivia.

For the past three years Ken has been able to provide a home for several boys from the street; unfortunately he has had to turn away boys due to lack of space or funds. The current home that Ken is operating from is no longer available to them. Ken is now in the process of securing land in which to build a home that will be able to house 15 boys and give Ken his own apartment. The total budget for this project is $200,000. Which according to Canadian standards is an amazing deal!

The Journey fundraising event will be held on, Friday, March 11th from 7- 9:30pm at the Alfred Jenkins Field House.

There will be a live auction, raffles, live music with Matt Remenda and catering from New Ground Cafe and Bakeology.

To purchase tickets online CLICK HERE For tickets!

tickets are available at the New Ground Cafe!

Current Events at the New Ground Cafe

2006-01-04T13:18:00.002-06:00

February 2011

There is limited seating left for the Saturday, Feb.12th Valentine's meal and performance by Tara Stadnyk and Shawn Semchuk.

The theme is chocolate (of course).

The price is $40 per person for the meal and music. The evening gets underway at 6:30 p.m.

There will also be a meal (no live music) on Monday, Feb.14th. The theme for this 3 course dinner is...Meat and Potatoes, with a twist!!! Lots of surprises and a fabulous dessert trio to finish off.

Price is $25 per person. Restaurant will open at 6pm.

Our second annual Feb. 26th Fire and Ice (Fruzen Arse!) Dinner, which is served in my soon to be completed ice cafe' on the west side of our building, has sold out by word of mouth!

Let me know if you'd like to be added to the waiting list. The meal is a four course Scandinavian/Saskatchewan affair.

Price is $40 each.

*** please note~ this event has been rescheduled please check back for detailsSaturday, March 5th will be special, with Terry Fehr and Veryl Coghill performing their original play, ‘Stop Talking’. It's a heartfelt, honest, entertaining look at love and relationships explored through poetry and song.

The meal preceding the performance will be themed, "Sugar and Spice" and features savoury and sweet dishes from around the world.

Price is $40 and actual tickets will be available for this event, through Terry and at New Ground Cafe'.

What a great way to celebrate International Women's Day! Sunday, March 6th, I will be bringing food and coffee to Muskoday First Nation's IWD event. This is always a fantastic opportunity for shopping, networking and listening to well-chosen speakers. See you there!

Our hours remain:

Monday, Wednesday and Friday 11:30 a.m. to 5 p.m.
Pizza on Fridays from 5-7pm (but not this Friday, Feb. 6th as I'm away).

Thursday night suppers by reservation only.

Thanks for your continued support!

How it all began

2006-01-03T13:16:00.000-06:00

The history of the New Ground Cafe.

New Ground Cafe Info

2006-01-02T13:14:00.000-06:00

We are open 11 a.m. to 5 p.m. ~ Monday, Wednesday & Friday.

Thursday nights for supper.

Reservations always recommended. We're a small place!

Live music with a four course, seasonal menu a few Saturdays a month.

click here for more info

Contact

2006-01-01T12:44:00.002-06:00

The New Ground Cafe is open from 11 a.m. to 5 p.m. ~ Monday, Wednesday & Friday and Thursday nights for supper.

Reservations always recommended. We're a small place!

Live music with a four course, seasonal menu a few Saturdays a month.

Phone or e-mail for information. (306) 749-2529

newground@sasktel.net

Mailing address: 167 Bellamy Ave, Birch Hills, SK S0J 0G0