![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBeHXeUCObnZPNV1_hPq94ZfJh1MuRCS8XEL30JgcRkNGqCrR5ZVSAqt-LLNLptq7sS4ljaNEFV_-cq-3SIx-MVK1XAM8a6tFov8q2GGIOGpZy7ZASbtV-N2BRrt5g0yZX-GFvcSUsphuX/s400/wsign.jpg)
Cooking is like love. It should be entered into with abandon, or not at all.
--Harriet Van Horne
I was so lucky to be able to celebrate my recent birthday with my dear family at Weczeria in Saskatoon. It was a fantastic night and I regret that the lighting was low so my photos can't do justice to the event. My partner and I fell in love with Weczeria many years ago when it opened off Broadway and it has now moved into a larger space due to popular demand.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVT1nRRB6toSChzqOiQw6X5qLTVhWXtOu2qzKO9TVdmUSSIuO-Rh2oRw5Ovjlzdpzm_o3rcBCX8YGTpi8hb9YBygZltksIk0RvyKfD-jp5kNcXcGZN30p8VTcN401AdrqJKgk688Wrrd2T/s400/wcupboard.jpg)
I made sure to make the reservations weeks in advance. The place was already just short of absolutely full at 6 pm when we arrived. You can see here on the blackboard how they keep track of how many bunnies are left to serve. One of those was mine!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSDAt1vRzsgXjXfDr_mnE1TZi-hGGkiHfRzsHILOzHpea1cA65EcoWksfGOgCgePueAnrCFaUZpl8RyQSBkeOaIl1YvyErVqsFKFXTJFCrHYmaTcoP0EapXbLhr4cFuh4JiUs2m0sxajSr/s400/wbackroom.jpg)
The back room is my favorite part of the restaurant with its cool bottle chandelier. I want my living room to look like that!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ZNBjRco9V8CvcbHTl3eShTm7t6ziLyOJ1kI0j8Hjz_sVDa2gq5l0JpAMmcPofI8uzZN-L4SZMr7KDtJi_O06C0rJeHCDnrYrtRJm_uqPTat3oSCJAK40glDN_YcugSO1g-5ZpqLBiMgL/s400/sangria.jpg)
We had a bottle of Sumac Ridge Gewurtz and I also had a lovely festive sangria in a jar.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI4TIqbmXPP3m0MUA6u19wDy0nkfCBffiOqiSX2bGzulKYTKMNQxSJ3jbnelvMmBNi9gVX9mVgjlvDjj8WLA4SvFpWJKgvs36IeOLbfAN-F8iINPXofo356TLa7EHBCpQp0btV1tIYn7aX/s400/wblackboard.jpg)
The menu is a la moment, written up on a blackboard as it is as ephemeral as seasonal ingredients. My sister had the pickeral with mushrooms, farrow and almond cherry crumble. I snatched a few bites and loved the chewy, nuttiness of the farrow and thought it went well with the fish. The cherry crumble added a brightness to the dish with what I assume is those local sour cherries again.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwy0PxnniY_B_2sOUnTrVeLJ5f2p91Mtff7KpHNrmajPI93J5EAjSFeBnsrn2AKLMGjgS9-rYMFiUGHZkpr0LDPJMgyEg-0JsEY-jzw47mQc_izluFovtg8nya3zoQe8M4_ow0zOkIaVln/s400/carrotsalad.jpg)
We also had this lovely green salad over roasted carrots with hazelnuts and raisin purée. I love the idea of having a green salad grounded with a base of roasted root vegetables.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNPW4jK2snERem2upTRXgqkgCxXiy86bushc0AV0BggGkFJ82m6IVVh9wGP_TIYEO96Ce7sEAW-GULY0_BSyAdB9mX_TXKdoR-TMN0zd-8IROLIo_yQZWw4fwZMvVyTqIud0qu_mB1Nx94/s400/birthday+pudding.jpg)
I had the bunny braised in beer with caramelized onion puree and gnocchi. Sorry, I was into that rabbit so fast I forgot to take a photo. It became an instant all time favorite for me. And for my birthday dessert I had the creamy butterscotch pudding in a jam jar with brownies on the side. Oh yeah. Cooked with abandon and eaten with abandon.
Kudos to chef Daniel Walker and his team for a fabulous meal and for their well-deserved success.
No comments:
Post a Comment