Recently we had the opportunity to eat at Westlake Grill in Red Deer and the experience and food was so good!
We were in Red Deer for our Annual Coldwell Banker Sales Rally and an Agent from our office, Mr. Perkins, was told about the Westlake Grill at Heritage Ranch. So off we went!
The Restaurant is located at Heritage Ranch which sits on 207 acres and is absolutley beautiful! Not only do they have a great restaurant but they also offer, sleigh rides, carriage rides and Ranch Tracker. Heard of Man Tracker? Well put that on the ranch and you get Ranch Tracker. Call the Restaurant to find out more about that!
Back to the Restaurant, the space is very open and tons of windows…we were seated more in a group section and ended up sitting beside a Book Club that was having dinner and were so funny!
The Restaurant tries to use as many local ingredients that they can and are very bigger supporters of farmers in Alberta. With our meal we had the option of also doing a wine tasting which came with a cheese board that was all local Alberta Goat Cheese…YES PLEASE! Which was massive…forget an appetizer, I’ll just have cheese please! For dinner I shared the Beef Tenderloin with my friend Ms. Munro and it was so good! It came with Cauliflower puree (which if you know me you know of my love of Cauliflower puree or mashed cauliflower or roasted Cauliflower…okay maybe its just my love of Cauliflower in general! LOL), Smoked Fig Jus and Beef Braised Cabernet Sauvignon Fingerling Potatoes. It was so good, I didn’t think I could have anything more and then…I saw the desert card…and they had Creme Brulee…HEAVEN…So of course I waited a little bit and then ordered it and fell in love with the restaurant even more.
Just when I thought that the night couldn’t get any better, Joel the owner of the restaurant invited us to take our wine outside to their patio and had a great fire going. It was the perfect ending to a perfect meal!
If you are in Red Deer you have to check out Westlake Grill, it will not disappoint!
This dish to me might be the perfect winter comfort food! This would be a great dish to make for friends and family. It can be made well in advance, leaving you more time to enjoy your company.
This recipe is from Julia Child’s Cookbook, “Mastering the Art of French Cooking”. The recipe calls for stewing beef, however we used Beef Shanks instead and it was delicious!
Whenever possible we like to buy our meat or produce directly from the farm. I like knowing where the product is coming from and also knowing the quality as well. We purchased our Beef from an Alberta farm called Rose Ridge Farms. Check out their website for all of the products that they provide.
If you are going to try out this recipe give yourself plenty of time. You do not want to rush anything. Plus the great thing about this is the longer the dish cooks the better it gets! Slow and Steady!
Follow this link for steps on how to make this great dish! Julia Child’s Beef Bourguignon
I have always wanted to try making Beef Short Ribs. Every time I go to a restaurant and they are featured on the menu, that is typically what I would order. The same with Crab Cakes…but that’s a whole other conversation!
So I was at the Butcher Shop (which is conveniently located beside my office) and they had packages of Beef Short Ribs as a special. They don’t have them a lot so I grabbed the opportunity to get them and try to make them!
I looked around online and went through a couple of recipes, but either I din’t have everything needed or was going to take too much time. So I just did my own thing and they turned out AWESOME!
What you need:
– Beef Short Ribs
– Black Pepper
– Kosher Salt
– Coconut Oil
– White Onion
– Cherry Tomatoes
– Bottle of Red Wine
First things first get your oven on! I have a great Slow Cooker option on my oven so I put mine on the high setting. Grab a pan or pot, something with a good lid and that is also safe to put in the oven. I have an amazing pan from Epicure called the Everything Pan…the name is perfect because it is literally perfect for everything. I use it all the time. Get in a good amount of Coconut Oil and get it to a really good high heat. You want to now season the meat. Always try to make sure that your meat is at room temperature. I love fresh ground pepper so I use a little bit more and then put a good amount of kosher salt on them as well. Once the pan is at a good heat you want to sear the meat on all sides so that it has a good crust on the outside. Remove the beef from the pan and reduce the heat. Put in the chopped Onion and I also throw in some Garlic. Let the Onions cook for a little bit so that they soften up a bit. Once that is ready, remove it from the heat and put the beef back in the pan. Pour in your WHOLE bottle of wine. Which reminds me, Julia Child said that when cooking with wine, if you wouldn’t drink it then you shouldn’t cook with it. That has always stuck with me, so don’t be cheap and use a good one! Throw in a good handful of Thyme, the Cherry Tomatoes, put the lid on, throw it in the oven and WALK Away!
Mine stayed in the oven for about 6-7 hours and when I took them out, the meat just fell right off the bone. THEY were awesome! These would be really good served with garlic mashed potatoes or for an alternative have them on mashed cauliflower (my favourite!).