Jerry's Food Emporium is showing off its new Artisan burger menu. Jerry and his wife Elyse treated me to a sampling: lamb with Greek topping (on the left), vegetarian (in back) and the classic Angus burger (in front).
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Jerry tells me the Angus beef burgers are made from scratch with nothing added but his seasoning blend. The meat is sourced on the prairies. The difficulty in sourcing only Saskatchewan beef, he says, it that there is no appropriate slaughtering facility in Saskatchewan. In other words, Saskatchewan cattle go somewhere else (such as Alberta) for processing, where meat from various origins is mixed together. The same goes for lamb. It would be nice (for our restaurants and our farmers) to have processing facilities here in Saskatchewan.
As for those yummy fries, no, they're not made with Saskatchewan potatoes - yet. Jerry uses only Kennebec potatoes for their flavour, texture and thin skin. He says he can't get them in quantity in Saskatchewan but is working with a local farmer to change that. Go potatoes...
Conclusion: It's hard to eat local in local restaurants for various reasons (from regulatory structures to processing facilities to sheer quantities) but it's nice to know that some restaurateurs like Jerry's are making an effort to tap the local bounty.
Now, check out Jerry's ice cream!
Jerry tells me the Angus beef burgers are made from scratch with nothing added but his seasoning blend. The meat is sourced on the prairies. The difficulty in sourcing only Saskatchewan beef, he says, it that there is no appropriate slaughtering facility in Saskatchewan. In other words, Saskatchewan cattle go somewhere else (such as Alberta) for processing, where meat from various origins is mixed together. The same goes for lamb. It would be nice (for our restaurants and our farmers) to have processing facilities here in Saskatchewan.
As for those yummy fries, no, they're not made with Saskatchewan potatoes - yet. Jerry uses only Kennebec potatoes for their flavour, texture and thin skin. He says he can't get them in quantity in Saskatchewan but is working with a local farmer to change that. Go potatoes...
Conclusion: It's hard to eat local in local restaurants for various reasons (from regulatory structures to processing facilities to sheer quantities) but it's nice to know that some restaurateurs like Jerry's are making an effort to tap the local bounty.
Now, check out Jerry's ice cream!
